Heat oil in a tagine over medium heat. Add chicken; cook until browned, 2 to 4 minutes per side. Transfer to a plate. Cook and stir fennel, onion and garlic in the tagine. Stir in half of the chickpeas, chicken stock, 1/2 of the green olives, harissa, 1/2 of the preserved lemon and fresh ginger.

Reviews & ratingsAverage global rating:

(4)

Reviews in English (4)

We served the (red) Harissa separately at the table and were careful with the Cayenne (we're Dutch). In stead of couscous we ate wholewheat pittabread with Humous. It was a great meal!
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28 Jan 2018
(Review from Allrecipes US | Canada)

C

by Coccinelle

0

I made this on the stove top in a dutch oven. I make tagine quite often as my husband spent his childhood in Morocco and both of us found this very good. The fennel is unusual in tagine which is why the recipe intrigued me.
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14 Jan 2018
(Review from Allrecipes US | Canada)